My wonderful husband is eating super healthy and I have tried to not have too many goodies around.
He doesn't seem tempted, but I don't like restricted diets, and will tend to eat more desserts. Take those cookies I made last week, I couldn't seem to get enough of them! (they were extremely good!)
I have tried 3 interesting and healthy things this week, adapted from various recipes.
Last night I made a meatloaf based on a recipe from The Fat Flush Plan book. I was very surprised at how delicious it was. I was nervous about this recipe and when Little C came home, she asked what was for dinner. I told her meatloaf and she said, "I love your meatloaf". Yikes, this wasn't my normal meat loaf, but she loved it! I have never been a meatloaf fan, but I make mini meatloaves using lean beef, oatmeal, egg, and various seasonings, topped with a sweet ketchup/brown sugar sauce. Well, this new meatloaf was so tasty and we all agreed I would make it again, but use my sweet sauce on the top.
Here's what I did for this one:
1 pound lean ground beef
1 cup chopped onion (I used approximately this much)
1 cup of frozen chopped spinach, thawed & drained (I used most of the 10oz pkg & will use it all next time)
4 cloves of garlic minced with the garlic press
1/2 tsp Cayenne
4 Tbsp Muir Glen Organic No Salt Added Tomato Sauce
The recipe called for mixing it all up in the food processor, even though that seemed weird to me, that is what I did. I put the onion and garlic in first, and made sure they were fully chopped/diced. Then I added the cayenne and spinach, and pulsed until it was all incorporated. I added the ground beef, and mixed it in. It was rather weird looking at first, but I just let it go and it mixed nicely. I did use a spatula a few times to help it out. I then made 4 oval mini meat loaves and placed them in a round stoneware baking dish. I topped each one with 1 Tbsp of the tomato sauce, and baked for 1 hour at 400 degrees. The original recipe said to bake for approximately 30 minutes, but that was no where near enough time. I kept checking them with a meat thermometer, and it took the hour to get to an acceptable temperature (170).
I didn't take a picture because I never dreamed they would be so good. :)
I also made mashed cauliflower. I just boiled about a full head of cauliflower, cut up, in 2 cups of low sodium chicken broth. I brought it to a boil, covered it and simmered on medium for ten minutes. Then I uncovered it and continued to boil until the broth reduced. As it was cooking down, I used a potato/berry masher and mashed the cauliflower, and occasionally stirred as the liquid reduced. It was good plain, and with a little butter, sea salt and pepper.
The other new recipe I tried this week was for mini frittatas. (I based my recipe on an egg muffin recipe from kalyn's kitchen, who was inspired by The South Beach Diet book.) I lined 12 muffin cups with double cupcake liners (plain ones this time), and sprayed each with non-stick spray. In each cup I put diced green onions, a couple tiny slivers of ham (I didn't even use one whole thin deli slice for the entire recipe), asparagus tips (1/4-1/2 inches, about 6 pieces cutting from the tip - 12 pieces per cup). I then whisked 10 whole eggs and 5 egg whites together with some cayenne, and poured in to each muffin cup, filling each about 3/4 full. I had the equivalent of 3 eggs left, so I will just use a dozen next time. I baked them at 375 for 25 minutes. I cut open one to make sure it was done, and tasted it - pretty good. My husband has been taking these for breakfast/snacks and said they were good.
True to the nature of Treva's Test Kitchen, I didn't follow any of these recipes exactly, but they all turned out well. Hard to say what extra healthy things I will make this week, but as I crave sugar, I am thinking up something sweet to make! :)
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| Mini Frittatas with Asparagus |
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